Possible fungicidal effect of citral on kiwifruit pathogens and their mechanisms of actions

Ling, Wei; Chen, Chuying; Chen, Jinyin; Lin, Lijin; Wan, Chunpeng

doi:10.1016/j.pmpp.2021.101631

Cited by 21 publications

(11 citation statements)

References 32 publications

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“…In addition to that demonstrated for other fruits [ 55 ], our results confirm the efficacy of the low doses of citral also in counteracting R. oryzae spoilage in table grapes under temperature conditions higher than the usually used to preserve the product and simulating an accidental cold chain breakage. Citral was also more effective than other molecules identified in EOs to preserve grape quality; only the combination of modified atmosphere packaging (MAP) and amounts of eugenol, thymol, or menthol (0.5 mL) higher than those used in this paper for citral successfully counteracted the microbial decay of grape samples (cv.…”

Section: Resultssupporting

confidence: 86%

Effect of Gaseous Citral on Table Grapes Contaminated by Rhizopus oryzae ITEM 18876

Quintieri

Fancello

Caputo

et al. 2022

Foods

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Rhizopus oryzae is responsible for rapidly producing a deliquescent appearance in grape berries, generally favoured by cold chain interruptions. To counteract fruit spoilage and to meet consumer acceptance, innovative strategies based on the application of natural compounds are ongoing. Due to their biological activities, including antimicrobial ones, natural flavour compounds extend the shelf life and improve the nutritional value as well as the organoleptic properties of foods. Thus, in this work, the application of the antimicrobial citral, a flavor component of monoterpenes identified in plant and fruit essential oils, was developed and validated against one spoiler of R. oryzae. Citral, as pure compound, was first investigated in vitro against R. oryzae ITEM 18876; then, concentrations equal to the minimal inhibitory concentration (MIC) and 4-fold MIC (4MIC) value were applied on the table grape cv Italia infected with this strain and stored. The MIC value was equal to 0.0125 μL/cm3; both citral concentrations (0.0125 and 0.05 µL/cm3) were effective in counteracting the microbial decay of infected table grapes over the storage period. The HS-SPME/GC-MS method showed citral persistence in the head space of plastic trays with the infected samples; as expected, a higher content of citral isomers was found in the sample treated with 4MIC value. In conclusion, citral revealed its efficacy to counteract the onset of soft rot by R. oryzae ITEM 18876 under storage conditions. Thus, it could be successfully exploited to develop an active packaging or natural preservatives to extend table grape shelf life without affecting its quality and sensory characteristics, whilst also satisfying the consumer demand for natural preservative agents.

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Section: Resultssupporting

confidence: 86%

Effect of Gaseous Citral on Table Grapes Contaminated by Rhizopus oryzae ITEM 18876

Quintieri

Fancello

Caputo

et al. 2022

Foods

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“…The EC 50 and MIC values of magnolol against E. coli were 183.2177 and 900 μg/mL, respectively, indicating that magnolol was less toxic to Gram-negative bacteria. Botryosphaeria dothidea is a common fungal plant pathogen that can cause kiwifruit soft rot, resulting in fruit decay during storage and seriously damaging the quality and value of kiwifruit [ 45 ]. The EC 50 of magnolol against B. dothidea was 10.9285 μg/mL ( Figure 3 c).…”

Section: Resultsmentioning

confidence: 99%

Magnolol Loaded on Carboxymethyl Chitosan Particles Improved the Antimicrobial Resistance and Storability of Kiwifruits

Long

et al. 2023

Foods

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Magnolol is a natural compound extracted from the traditional Chinese medicine Magnolia officinalis, which exhibits antimicrobial properties. However, magnolol is insoluble in water and consists of a phenolic hydroxyl group, which is volatile; these factors hinder its application. In this study, a safe and environmentally friendly method to improve the microbial resistance and storability of harvested fruits is developed using the water-soluble carrier carboxymethyl chitosan (CMCS) and magnolol. Magnolol was loaded on CMCS particles to form Magnolol@CMCS antimicrobial particles, a preservation coating agent. Magnolol@CMCS particles effectively solved the problems of water insolubility and agglomeration of magnolol and reduced the size distribution D50 value of magnolol from 0.749 to 0.213 μm. Magnolol@CMCS particles showed greater toxicity against Staphylococcus aureus, Escherichia coli, and Botryosphaeria dothidea than that of magnolol alone, with effective medium concentration (EC50) values of 0.9408, 142.4144, and 8.8028 μg/mL, respectively. Kiwifruit treated with the Magnolol@CMCS solution showed delayed changes in fruit hardness and soluble solid and dry matter contents and significantly higher ascorbic acid (vitamin C) and soluble total sugar contents and sugar:acid ratios compared with that of the control fruit. In addition, no disease spots were observed on fruit treated with the Magnolol@CMCS solution within 7 days after inoculation with B. dothidea. In conclusion, Magnolol@CMCS particles showed antimicrobial activity on harvested fruits, effectively delayed the hardness and nutritional changes of fruits during storage, and improved the storability of kiwifruit.

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“…To inhibit the tyrosinase activity of mushroom caps and control the browning of the mushroom surface, CCPH, CCSH, cinnamaldehyde, and citral must penetrate the cell membranes of the cells on the mushroom cap surface. Both cinnamaldehyde and citral have been reported to increase membrane permeability (Huang et al, 2019; Wei et al, 2021). Based on the results of the mushroom slurry browning assays, both hydrosols (CCSH and CCPH) and their primary components exerted significant anti‐browning effects.…”

Section: Resultsmentioning

confidence: 99%

Composition analysis and tyrosinase inhibitory activity of Cinnamomum cassia Presl leaf hydrosol and Cymbopogon citratus ( DC .) Stapf leaf hydrosol

Duan

et al. 2022

Food Processing Preservation

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Hydrosol is a natural aromatic product possessing broad application prospects as a food preservative; however, limited information is available regarding its anti‐tyrosinase activity. Here, we investigated the inhibitory effects of Cinnamomum cassia Presl leaf hydrosol (CCPH) and Cymbopogon citratus (DC.) Stapf leaf hydrosol (CCSH) on tyrosinase activity. The primary components of CCPH and CCSH were cinnamaldehyde (82.1%) and citral (52.3%), respectively. The aromatic compound, terpenoid, and nitrogen oxide detectors within the electronic nose yielded higher response values for the two hydrosols. The IC50 values for CCPH, CCSH, cinnamaldehyde, and citral in regard to their effects on tyrosinase were 84.8 ± 15.5 (vol%), 23.9 ± 2.0 (vol%), 53.3 ± 10.7 mM, and 21.0 ± 6.5 mM, respectively. According to Lineweaver‐Burk plot analyses, cinnamaldehyde and citral are both non‐competitive inhibitors. Both CCPH and CCSH inhibited browning of mushrooms (Agaricus bisporus). These results suggest that hydrosols could be used as potential tyrosinase inhibitors in the food additive and cosmetic industries. Novelty impact statement The primary components of CCPH and CCSH were cinnamaldehyde (82.1%) and citral (52.3%), respectively. The hydrosols and their primary components exerted an inhibitory effect on tyrosinase. CCPH and CCSH could inhibit the browning of mushrooms (Agaricus bisporus).

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Possible fungicidal effect of citral on kiwifruit pathogens and their mechanisms of actions

Cited by 21 publications

References 32 publications

Effect of Gaseous Citral on Table Grapes Contaminated by Rhizopus oryzae ITEM 18876

Effect of Gaseous Citral on Table Grapes Contaminated by Rhizopus oryzae ITEM 18876

Magnolol Loaded on Carboxymethyl Chitosan Particles Improved the Antimicrobial Resistance and Storability of Kiwifruits

Composition analysis and tyrosinase inhibitory activity of Cinnamomum cassia Presl leaf hydrosol and Cymbopogon citratus ( DC .) Stapf leaf hydrosol

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